Homemade Funfetti Cupcakes with Milk Chocolate Frosting

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aka BIRTHDAY cupcakes! 😉

With my new hot pink apron tied tight (thanks for the birthday present Kristen!!), I stood in my (tiny) kitchen staring into my pantry. What on earth should a food blogger/baker make for her own birthday?!

In the past few weeks I’ve celebrated with friends by making a lot of different treats, but I think it’s time for an all star classic FUNFETTI cupcake.  Fluffy, buttery cake studded with bright sprinkles and adorned with creamy, dreamy milk chocolate buttercream frosting and more sprinkles.  I die. Nothing says a birthday like good ‘ole funfetti, am I right?!

These homemade cupcakes taste just like your classic boxed yellow cake mix. They are moist, fluffy, and full of rich buttery flavor thanks to the use of melted butter in the recipe.  The milk chocolate buttercream is another classic recipe.  It is so luscious and creamy. Buttery almost, too.  I can see myself frosting anything and everything with it… cookies, brownies, cakes, etc. It is literally perfect.

And on top of the creamy milk chocolate buttercream, I threw a ton of different sprinkles because let’s face it… I’m a tad obsessed.  Who doesn’t love sprinkles?! If you don’t, you are clearly lost on Sally’s Baking Addiction. 😛

And look! Aren’t these edible gold glitter stars SO super cute?! I found them at Michael’s and went nuts. I got a little heavy handed with the glitter stars on my first one… ooops!

Sprinkle mess or not, I am in LOVE with these cupcakes & frosting.  They were the perfect ultimate birthday treat and I can see myself using this classic yellow cupcake recipe & the frosting recipe time and time again. A win-win in my book!

Homemade Funfetti Cupcakes with Milk Chocolate Frosting


Homemade Funfetti Cupcakes 

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/2 cup sprinkles

Milk Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 and 1/2 cups powdered sugar
  • 1/2 cup unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 Tablespoons half + half or milk or heavy cream (I used fat free half + half)


For the cupcakes: 

  1. Preheat the oven to 350F. Line the muffin tin with cupcake liners. Set aside.
  2. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla.  While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.
  3. Divide the batter evenly in the prepared cupcake liners. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clean. Allow cupcakes to cool completely before frosting.

For the frosting:

  1. Sift 3 cups powdered sugar & cocoa powder into a medium bowl.  Set aside.
  2. On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Turn speed to LOW and slowly pour in the dry ingredients.  Be careful so that the dry ingredients do not blow everywhere!  Mix until sugar/cocoa are absorbed by the butter.
  3. Turn up mixer to medium speed and add the vanilla and salt.  Slowly add in the half + half (or milk or cream) and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it).
  4. Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.

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All Comments

  1. Hi Sally!

    Thanks so much for your recipe! I just made these cupcakes and they’re fantastic. A quick question though – my cupcakes turned out a bit hard after they cooled, do you know why? I only baked them for 20 mins so I don’t think they over cooked. I’m a new baker so any advice would be greatly appreciated 🙂

    Thanks again!

    1. Hi Yalini! I’m unsure – it sounds like they may have been overbaked then. Maybe a minute or two less in the oven if you decide to try them again.

  2. Hi Sally, I would like to try baking these cupcakes. If I want to bake 12 cupcakes, does this recipe allows me to easily double the measurement before baking?

      1. Hi Sally, sorry for my typo error. I meant to say 24 cupcakes. If I want to bake 24 in a batch, can I simply double the recipe?

  3. Hi Sally
    I have tried making your beautiful funfetti cupcakes. Moist and lovely however I had to use brown sugar instead of light brown sugar as here in Australia I cannot get light brown sugar. Can I use raw sugar instead as it is a lighter colour.
    Can you suggest anthing else.
    Also I do not know which sprinkles to use as the one’s I used bled.
    Can you help. Love your receipe.

  4. I used the vanilla cupcake recipe, and these were the best I’ve ever had. Was everything a vanilla cupcake should have. Thanks so much, love ur blog xxx

  5. This frosting recipe is just unbelievably delicious. We are taking cupcakes to my daughter’s volleyball team tomorrow and they are going to go crazy over these. Great recipe as usual!

  6. I made these with vanilla butter cream with easter decorations on top yesterday. The kids loved them. The colourful center from the sprinkles looked great. Thank you for another great recipe!

  7. Hi Sally! I’ve been wanting to try this recipe for some time, but it seems difficult to find all purpose flour here in Scotland. The supermarkets either have plain flour or self-raising flour. Which type would you recommend as a substitute? Please help!

  8. We just made these funfetti cupcakes with your vanilla buttercream for one of my twins’ birthday parties last week and they were delicious!!! The funfetti was adorable! They were delicious and perhaps a little dense/dry-ish. Not exactly dry tho, but not super moist..but still very good. The flavor was amazing though. Then, this week for the other twin’s party we made your vanilla cupcake with this chocolate frosting and OMG…BEYOND DELICIOUS! The chocolate frosting is insane it’s so good and the cupcakes were much more light and airy than the funfetti…not sure why. At any rate, both are keepers in my book! Thank  you! 

  9. Hi, I have a hand held mixer, but I do not have a paddle attachment, I only have a whisking attachment and a dough attachment. Can I use one of them to make the frosting? If not, how do I make the frosting by hand? I actually want to make the triple chocolate layer cake frosting, but I wasn’t able to post a comment on that page.

    Thank you,
    Kay 🙂

  10. Um hi… I made the funfetti batter. Not quite sure what went wrong … but it was like pancakes..  but more bread consistency? .-. I’m assuming it was too much baking powder. Is it supposed to be 1 1/2 tsp? 
    I also substituted butter with applesauce… maybe that was the bad idea? 

  11. Hello Amazing Sally!Every time I make one of your recipes everyone wants it too!I really need your help about the baking time when it comes to mini muffins/cupcakes.I just bought 2 mini muffin tins and I d like to give mini cup cakes as presents for the holidays….

  12. Hi Sally! I have been cooking my way through a bunch of your recipes in the past couple weeks. Myself, my husband and all of my coworkers love them. I tag you on Insta but my profile’s private =). Anyways, I just made these with buttermilk and browned butter and HOLY MOLY is it good. You have made me a browned butter convert since the brown butter sugar cookies. Love it! Thanks so much! Also I am not a big chocolate person and the buttercream is YUM. MY.

  13. OK Silly question – when you say cocoa powder, do you mean cocoa powder like the hot cocoa powder? Or the unsweetened cocoa powder?? BTW- I made the pinata cupcakes – I haven’t even gotten to the cutting out the middle & filling yet, I just keep sampling them while I try to decide which frosting – and oh my, they are SOOOOO GOOD!!! Going to do some with the strawberry frosting, some with vanilla and possible some with chocolate, depending on which cocoa I need to use. It’s 12 degrees here, absolutely NO desire to go out to the store. LOL!

    1. It’s soooo cold here too! Stay warm!
      The cocoa powder I’m referring to is unsweetened cocoa powder. Not hot cocoa mix.

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  1. I love your recipes & have all your books! I’d like to make these for my sons birthday but I need 36. Can I triple this recipe or do you suggest making the batter 3 times? Thanks!

    1. Hi Dawn! I suggest making the recipe 3x. Working with a more batter increases the risk of over-mixing or under-mixing, which could easily ruin the entire batch.

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